ArticleScientific reports2018
The stage of seed development influences iron bioavailability in pea (Pisum sativum L.).
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 50 citations in OpenAlex.
- Speciation-Dependent Iron Uptake Drives Biofortification Efficiency and Nutritional Quality in Radish and Pea Microgreens.Biological trace element research · 2026Article
- Effects of Pea (Nutrients · 2024Article
- A Comprehensive Review of Pea (Foods (Basel, Switzerland) · 2023Review
- Biofortification of common bean (Food and energy security · 2023Review
- Critical assessment of wheat biofortification for iron and zinc: a comprehensive review of conceptualization, trends, approaches, bioavailability, health impact, and policy framework.Frontiers in nutrition · 2023Review
- Micronutrient homeostasis in plants for more sustainable agriculture and healthier human nutrition.Journal of experimental botany · 2022Review
- B3 Transcription Factors Determine Iron Distribution andFrontiers in plant science · 2022Article
- Editorial: Accelerating Genetic Gains in Pulses.Frontiers in plant science · 2022Article
- Unraveling the Genetic Basis of Key Agronomic Traits of Wrinkled Vining Pea (Frontiers in plant science · 2022Article
- Biofortification and bioavailability of Zn, Fe and Se in wheat: present status and future prospects.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2021Review
- Perspectives on the genetic improvement of health- and nutrition-related traits in pea.Plant physiology and biochemistry : PPB · 2021Review
- Characterization of pea seed nutritional value within a diverse population of Pisum sativum.PloS one · 2021Article
- The Impact of Low-Level Iron Supplements on the Faecal Microbiota of Irritable Bowel Syndrome and Healthy Donors Using In Vitro Batch Cultures.Nutrients · 2020Article
- Genetically Modified Plants: Nutritious, Sustainable, yet Underrated.The Journal of nutrition · 2020Article
- In Vitro Bioaccessibility and Bioavailability of Iron from Mature and Microgreen Fenugreek, Rocket and Broccoli.Nutrients · 2020Article
- Methods to Visualize Elements in Plants.Plant physiology · 2020Review
- Mineral Element Composition in Grain of Awned and Awnletted Wheat (Plants (Basel, Switzerland) · 2020Article
- Transcriptional Regulation of Iron Distribution in Seeds: A Perspective.Frontiers in plant science · 2020Article
- Improving pulse crops as a source of protein, starch and micronutrients.Nutrition bulletin · 2019Review
- Iron Biofortification of Staple Crops: Lessons and Challenges in Plant Genetics.Plant & cell physiology · 2019Review
Corrections and comments
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Authors and funding
10 authors at 4 institutions in 1 country.
Funding
Abstract
Pea seeds are widely consumed in their immature form, known as garden peas and petit pois, mostly after preservation by freezing or canning. Mature dry peas are rich in iron in the form of ferritin, but little is known about the content, form or bioavailability of iron in immature stages of seed development. Using specific antibodies and in-gel iron staining, we show that ferritin loaded with iron accumulated gradually during seed development. Immunolocalization and high-resolution secondary ion mass spectrometry (NanoSIMS) revealed that iron-loaded ferritin was located at the surface of starch-containing plastids. Standard cooking procedures destabilized monomeric ferritin and the iron-loaded form. Iron uptake studies using Caco-2 cells showed that the iron in microwaved immature peas was more bioavailable than in boiled mature peas, despite similar levels of soluble iron in the digestates. By manipulating the levels of phytic acid in the digestates we demonstrate that phytic acid is the main inhibitor of iron uptake from mature peas in vitro. Taken together, our data show that immature peas and mature dry peas contain similar levels of ferritin-iron, which is destabilized during cooking. However, iron from immature peas is more bioavailable because of lower phytic acid levels compared to mature peas.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.